Food Preservation and Additives Quiz

Study Notes

Sweetening Agents

Used to mask unpleasant tastes
Sucrose is commonly used between pH 4 and 8 and combined with polyols
Liquid glucose is made through starch hydrolysis

Antioxidants

Prevent drug degradation from oxidation
Examples include vitamin E, vitamin C, butylated hydroxyanisole, butylated hydroxytoluene

Antimicrobial Agents

Effective against gram-positive and gram-negative microorganisms
Examples include sodium benzoate, sorbates, methyl paraben, propyl paraben

Preservative/Chelating Agents

Prevent formulation degradation by forming complexes with ingredients
Examples include EDTA, polyphosphates, and citric acid

Natural Preservatives

Derived from plants, minerals, and animals
Neem oil, sodium chloride, lemon, and honey are examples

Artificial Preservatives

Chemically synthesized
Examples include benzoates, sodium benzoate, sorbates, propionates, and nitrites

Ethyl Alcohol

Bactericidal in aqueous solutions at concentrations between 60% and 95% (v/v)
Optimum concentration is 70% (v/v)
Inactivated by nonionic surfactants and ineffective against bacterial spores

Flavoring Agents

Often heat-sensitive and volatile
Typically used at 0.5-0.75% concentration
Choices depend on patient preference and age, with children often preferring sweeter preparations
Storage temperature should be between 15-30°C with 45% relative humidity

Tocopherol

Alpha tocopherol is a source of vitamin E and a commercially available preservative
Beta, delta, and gamma tocopherol are more effective antioxidants
Used in pharmaceutical products at 0.001-0.05% (v/v) concentration

Sodium Benzoate

Used as a preservative effective at 0.02-0.5% in oral medicines, 0.5% in parenteral products, and 0.1-0.5% in cosmetics
Effective over a narrow pH range
Preferred to benzoic acid due to higher solubility
Can impart an unpleasant taste

Potassium Benzoate

Preservative efficacy increases as pH decreases
Most effective below pH 4.5
Undissociated benzoic acid may produce a perceptible taste at very low pH

Methyl Paraben

Most effective against yeasts and molds across a wide pH range
Broad-spectrum antimicrobial activity at 2-5%
Preservative efficacy improved by the addition of propylene glycol (2-5%) or combined with other parabens
Used as an alternative to sodium benzoate when low sodium content is desirable

Propyl Paraben

Typically used in water-based cosmetics
Acts as an antifungal and antimicrobial agent

Unit Operations

Involves a physical change or chemical transformation
Examples include separation, crystallization, evaporation, filtration, polymerization, isomerization, and other reactions
Objectives include transforming substances from one form to another

Objectives and Applications of Unit Operations

Transform various forms of substances from a fluid

Description

Test your knowledge on various food preservation methods and additives. This quiz covers sweetening agents, antioxidants, antimicrobial agents, and both natural and artificial preservatives. Understand how these substances contribute to food safety and longevity.

Food Preservation and Additives Quiz

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Questions and Answers

Which sweetening agent is commonly used with polyols?

What is the optimum concentration of ethyl alcohol for bactericidal activity?

Which of the following is an example of an artificial preservative?

What is the primary function of antioxidants in pharmaceutical formulations?

Which of these statements is true about the storage conditions for formulations?

What is the concentration range of tocopherols used in pharmaceutical products?

Which of the following preservatives is most effective against yeasts and molds?

At what pH level does potassium benzoate exhibit maximum preservative efficacy?

Which of the following tocopherols is considered a source of vitamin E?

What is a common characteristic of propyl paraben in its applications?